Ruvens Restaurant and Delicatessen
113800 Jog Rd #111, Delray Beach, FL 33446 · Permanent Food Service · License 6021132
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...chicken 45°F, pot pie 46°F by the door in walk in cooler .
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 4 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...chicken 45°F, pot pie 46°F by the door in walk in cooler .
Door was not closed properly, food not prepped or portioned today , food being held less four hours. Employee closed door properly.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....turkey fat in multiple containers was prepped 2 days ago at walk in cooler .
Employee date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling Matzoh ball 101°F-100°F in a five gallon bucket at walk in cooler .
Took another temperature after about 30 minutes, food temperature is 99°F-98°F . Employee closed replace food in shallow container and removed to walk in freezer to chill fast .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.....stored spoon in handwashing sink at kitchen.
Employee replace new removed
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor...bread in walk in freezer .
Employee properly stored.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering...sanitizer bucket stored directly on floor .
Employee replace new properly stored.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly on soda line at server station .
Employee replace new properly stored.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Walk in freezer Floor soiled/has accumulation of debris
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.